BBQ's

We specialise in providing bbq's for private and corporate functions, some of our events in the past include: weddings, corporate open days, summer garden party's and staff fun day's.
We have a range of menus to suit your budget, please view our photos and menu options below:

Whole, quarter, wings and legs of chicken
Pork or lamb chops
T-bone, fillet and sirloin steaks
Ham-shanks and turkey legs
Large and small ribs
100% beef-burgers
Sausages including Lincoln and Cumberland
Salmon and tuna steaks
Mixed meat kebabs

Vegetarian options including:
Corn on the cob
Char grilled Vegetables
Stuffed peppers
Vegetable kebabs

Plus many more options available

All our barbecues can be provided with complimentary buffets & beverages including:

Home baked quiches & pies

Giant jacket or boiled potatoes

Coleslaw, cheese savoury & mixed salads

Cheese, tomato & onion garlic bread's

Or simply view our finger buffets or fork buffets and select a menu of your choice.

We are now able to provide a fully licenced bar service for all our barbecue events

New menus for 2007 please call for prices or if you would like something diffrent

BBQ Menu 1

Lincoln sausage in a Vienna longboat bun with fried white onions
Large chicken drumsticks
Quarter ponder (100% beef) in a white round bap with fried white onions
Corn on the cob with a butter portion

BBQ Menu 2

Cumberland sausage with onion sage
Marinated chicken wings (tikka, Mexican or Chinese marinade)
Large pork chop dry marinated in barbecue spice
French stick garlic bread slices
Grilled mixed vegetable kebabs

BBQ Menu 3

Quarter ponders (100% beef) in a white round bap with fried white onions
Crispy chicken legs
Char grilled T-bone steak
French stick garlic bread slices
Piping hot Heinz baked beans
Large red and green peppers stuffed with vegetable rice

BBQ Menu 4

Pork ribs in a sticky barbecue sauce
Teriyaki salmon skewers
Chicken breast stuffed with a leek and onion
Char grilled vegetable wrap
Grilled vegetable kebabs
French stick garlic bread slices with a cheese and tomato topping
Ash baked jacket potato

The history of the BBQ

The exact origin of the barbecue or BBQ is unknown and may stay a mystery for some time to come, this is due to the fact there are many possibilities and theory's that link to how it all started.

As you can imagine cooking food over a flame has been around since the cave man walked the earth, but we can't class this as a BBQ because the cave man just use the flame to cook the food, barbecuing is a different technique all together, to BBQ food you need to have a flame that will give flavour to the food by producing a smoke that will become imbedded in the meat making it taste unique or at leased different to pan frying for example.

A traditional meaning of barbecue is "to slow-cook meat at a low temperature over wood or charcoal"

A range of different theories gives Europe a good claim to the origin of the barbecue and I would say it is the most likely of them all, as you would expect the French with their long history of cooking food and their highly influence language puts them top of the list.

The word barbecue could be the French word "barbe a queue" translated as "from whiskers to tail"

Another European option is Spain, Spanish history tells us of the travellers from Spain using the word "barbacoa" we understand this to mean cooking whole legs of pork and other large joints of meat slowly over a open fire, the Spanish created smoke rooms (a ditch or a large pit) to store their meat, these rooms would be filled with smoke to prevent insects landing on the meat the smoke also stopped the meat from going off very important considering there was no refrigeration method.

A third option is the native Americans before the white man came to America the native Americans had a good thing going with endless amounts of meat to choose from and to think they wouldn't have experimented with different cooking styles is unthinkable, weather barbecuing meat was done and at what time in history is unclear but cooking meat using an open fire was defiantly one of the native Americans cooking styles.

After the white man arrived in America barbecuing became a recognised form of cooking documented by cattle ranches, the cowboys of the western country where given poor cuts of meat mainly "brisket" because it was cheap, the cowboys discovered to get the best out of the meat was to cook it over a seven to eight hour period using a wood fire this would have also flavoured the meat in a BBQ style as we know it today.

America expanded it's BBQ food from coast to coast depending on what meat was available, in the south for example a barbecue is mainly pork cuts due to their live stock but in Texas it is well renowned for beef.

Leaving you with your thoughts on the history of the barbecue, the modern barbecue is a wonder we all enjoy when the weather is hot (anyone English will understand why I used the term "WHEN")

Modern text indicates to barbecue means "an outdoor meal or party at which food is grilled on a rack over a charcoal fire"

The modern BBQ is now a mixture of different options do I buy a coal BBQ or a gas grill BBQ? Well to gas grill food is not really to BBQ the whole point of barbecuing food is to get a thick flavoured smoke to change the taste and appearance of the food, other options to include when barbecuing food is to marinate the items you are going to BBQ this will enhance your BBQ food to a whole new level.

Finally I couldn't mention a BBQ without talking about Australia as we all know the country is continuously linked with barbecuing food and another change for the word BBQ seems to be developing with the Australian term "barbie" is this the next step of evolution for the barbecue?

We have designed a new Website dedicated to our barbecue services if you would like more information regarding our bbq catering please visit our new site: www.barbecuecaterer.com

Public and business catering to the North East region since 1984